Tips for a Healthy Picnic

Summer picnics are prime time for foodborne illnesses. That’s because the organisms that make you sick thrive in warm temperatures. To help protect your family, follow these tips:

Keep foods at the right temperature. Pack perishable foods—such as poultry, meat, eggs and salads—directly from your refrigerator into an ice-filled cooler. The frozen foods along with the ice and/or gel packs will help the other foods stay cold. Be certain to stow food in the coolest part of your vehicle—not in your car’s hot trunk.

When you arrive at your picnic destination, keep the cooler out of the sun, covered and closed as much as possible. If you need to display cold salads and desserts, put them out on ice to help keep them cool. Don’t let perishables sit out for more than two hours—no longer than one hour if it’s 90°F or hotter. When grilling, it’s best to use a food thermometer to test the internal temperatures of cooked items. Whole poultry should be cooked to 180°F, ground poultry and hamburgers to 165°F and steaks and chops to 145°F. Keep food on the grill after it’s done, but move it away from the coals.

Avoid cross-contamination. Pack raw meats in leak-proof plastic bags. Do not re-use leftover marinade; throw it out. Be certain to use separate utensils and dishes for raw and cooked foods. Wash fruits and veggies before eating them.

Keep it clean. Always wash your hands before touching food. If there’s not a source of clean water at your picnic site, make certain to have towelettes, hand-sanitizer or an alcohol-based cleanser with you so everyone can wash their hands. Use these to also clean off surfaces.

Recognize signs of food poisoning. Symptoms may include nausea, vomiting, stomach cramps and diarrhea.

If you suspect that you’ve eaten tainted food, try to drink plenty of water to avoid dehydration. If symptoms are severe or last longer than three days, call your doctor.